How to Make Blackberry Crisp

Serena: Hi, I’m Serena and this is Teri and we are the farm chicks and today we are going to be making one of my favorite childhood treat which is a black berry crisp. Teri: We have already added 16 ounces of frozen blackberries into this dish. You can use any dish, your pie plate, a cake pan, this is such a forgiving recipe as long as you get enough berries in the bottom you are going to be good to go. We have use frozen here but as soon as food is in season you could use fresh as well. So we will start with the crumble topping, this is so quick and easy. Serena: So we are going to add in three fourths of a cup of flour and three quarters of a cup of brown sugar, three quarters of a cup of oats and half a teaspoon of cinnamon. Stir that all up, get it combined. Teri: And we are going to add half a cup of butter. You want to push that up with a spoon and she’s going to cut that in with a pastry blender just until it gets the typical pea size shape with the butter just good and crumbly and then we are going to add a half a cup of choc nuts. Serena: And we have cube the butter ahead of time so that it’s a little easier to incorporate, it just makes cutting the butter a lot easier. Teri: And you want the butter cold. Right, Serena? Serena: Sure, but it’s forgiving, so if it has been sitting there for a few minutes it’s fine. So we are just going to cut this in and I’m using a pastry blender which is this little handheld kitchen utensil but you could use forks. Teri: I’ve never been successful like that though, have you? Serena: No, it’s definitely not my favorite, I’d rather use my hands and you can use your hands. I just don’t like to get them all messy. I’m melting in half a cup of chopped walnuts. Give that a quick stir and then we are ready to just pour on right over the berries. Teri: And you could use any kind of nuts you wanted. If you prefer pecans then pecans or if you are not a nut fan or you’ve got allergies in your family and you can just totally leave them out. Serena: So we are going to put this in the oven at 370 degrees for about 40 minutes. Teri: Now we bake and cooled the blackberry crisp and basically you just want it to be nice and brown on top. Everybody’s oven is a little bit different so if you have to bake a couple more minutes that’s totally normal. It’s really good, warm and that’s how I would want to eat it. Normally in my family, we just dish it up but in Serena’s family they put it in pretty well dishes with ice cream and she’s going to show us how she does that. Serena: And it’s really simple, we have a cute little type of dish here but you could use a short little drinking glass or anything that’s clear so you can show the different layers. So I’m going to start with a couple of spoonfuls of the crisp so I’m doing two layers of everything. Teri: So obviously to want to lay the ice cream out for a little bit so you can spread it on. Serena: And then I’ll just put a tiny bit on the top just so you know whawt you're getting really casual. Teri: Now we are going to taste it, right? I’ve got a spoon here. I’m just going to use the one on the ice cream. Serena, it’s really good. Serena: Delicious.